Chicken Thighs

Name: Chicken Thighs
Ingredients: 1 bunch scallion, thinly sliced; 1/2 bunch cilantro, leaves and tender stems only; 2 garlic cloves, chopped; 1 teaspoon finely grated lime zest; 1 teaspoon finely grated orange zest; 1/4 cup fresh lime juice; 1/4 cup fresh orange juice; 1/4 cup reduced sodium soy sauce; 1 tablespoon kosher salt; 2 lbs skin-on bone-in chicken thighs; 2 tablespoons of kante avocado oil with basil

11 ingredients

6 steps

Ingredients

1 bunch scallion, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced sodium soy sauce
1 tablespoon kosher salt
2 lbs skin-on bone-in chicken thighs
2 tablespoons of kante avocado oil with basil

Directions

1

Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms.
2

et aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat.
3

Chill at least 20 minutes.
4

Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes.
5

Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
6

DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.